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hazelnut caramel bonbonson-processed-e1540741590801-683x1024.jpg

What do you need:

20 teaspoon hazelnut - Caramel frosting (about 2 teaspoons per heart),

50 grams of pure chocolate from greensweet stevia

possibly some disco dip or nuts for decoration.

 

This is how you make them:

Step 1

Take a mold where you can make the chocolates.

Step 2

Put about 2 teaspoon of frosting in the heart and when you have done everything, put it in the freezer.

Step 3

Meanwhile, melt the chocolate au bain-marie.

Step 4

Put a piece of baking paper on the counter and put a cake rack on the baking paper. Remove the bonbons from the freezer and push them out of the mold. Put the bonbons on the cake rack.

Step 5

If you want to decorate with the disco dip or nuts, prepare these and work quickly. Take a teaspoon of chocolate from the pan and pour it over 1 bonbon. Decorate with the disco dip or nuts if necessary. The chocolate hardens quickly. Repeat this until the chocolate is used up.

Step 6

Put the bonbons in a container and put it in the freezer. If you want to eat a bonbon, remove it from the freezer about 10 minutes in advance. You can also store in the refrigerator.

 

 

Source / photo: Manon of Vegan Flavors (@veganflavours via instagram)